Description
This creamy chicken soup is a cozy, hearty one-pot meal made with tender chicken, vegetables, herbs, and a rich, flavorful broth. Completely gluten-free and dairy-free while maintaining a deliciously creamy texture and savory flavor, it’s easy enough for a weeknight dinner and makes delicious leftovers for lunch the next day.
Ingredients
- 1.5 pounds skinless, boneless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons dairy-free butter
- 1 onion, diced
- 2 celery stalks, diced
- 1 carrots, diced
- 3 garlic cloves, minced
- 2 tablespoons gluten-free all-purpose flour
- 1 cup dairy-free heavy cream
- 4 cups gluten-free chicken broth
- 1 pound baby potatoes
- 4 sprigs fresh thyme
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- Salt and pepper, to taste
Instructions
- Sear Chicken: Heat the olive oil in a large pot or Dutch oven over medium heat. Season the chicken thighs with salt, pepper and parprika, then sear for 4-5 minutes per side, flipping halfway through. Remove and set aside and then cut the chicken into small evenly-sized pieces.
- Cook Veggies: Add the dairy-free butter to the same skillet along with the diced celery, onion, and carrots. Cook for 5 minutes, stirring occasionally. Add the minced garlic and cook for 1 more minute, stirring constantly.
- Sprinkle Flour: Sprinkle the gluten-free all-purpose flour over the vegetables and stir continuously for 2 minutes, until the raw flour smell disappears.
- Add Cream & Broth: Transfer the veggies to a heavy bottom pot, then pour in the heavy cream and broth, stirring well to avoid lumps. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Add Potatoes & Seared Chicken: Add the halved baby potatoes to the pot along with the chicken thighs, cut into bite-sized pieces.
- Add Thyme: Add the fresh thyme and more broth if needed. Simmer for 20 minutes, until the potatoes are tender.
- Add Corn & Peas: Stir in the frozen corn and peas, and cook for another 5 minutes.
- Turn Off Heat, Let Rest: Turn off the heat and let the soup rest for 15 minutes before serving.
- Garnish & Serve: Garnish the creamy chicken soup with fresh thyme and a spoonful of corn and peas.
Notes
Chicken: I used skinless, boneless chicken thighs, but you can also use boneless, skinless chicken breasts if you prefer.
Olive Oil: I like using extra virgin olive oil for searing the chicken, but you can also use vegetable oil if you prefer (such as corn oil, sunflower oil, etc).
Butter: I used dairy-free butter to keep this recipe dairy-free, but if you are not lactose-intolerant, go ahead and use regular butter instead.
Vegetables: This recipe uses a mix of fresh onion, celery, carrots, and frozen corn and peas for flavor and color.
Flour: I used gluten-free all-purpose flour to keep this recipe, but if you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.
Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular cream instead.
Broth: If you are Celiac or gluten-intolerant, make sure to use gluten-free chicken broth. Alternatively, vegetable broth can work fine too.
Potatoes: Potatoes add more starch and makes the soup more filling. I used baby potatoes, but you can also use diced Yukon gold potatoes or red potatoes instead if you prefer.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Appetizer, Main Dishes, Soups
- Method: Stovetop
- Cuisine: American
